Foraging for Shalom Japan's Cooking Demo
on Monday, October 26, 2015
Learn how to make "inauthentically Jewish and Japanese food" with Chefs Ockochi and Israel.
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Basic Latkes Made Even Better
on Tuesday, October 13, 2015
Three things make these latkes different: you squeeze out as much liquid as possible from the potatoes before adding the other ingredients to make them extra crisp, you add your favorite fresh or dried herb to boost the flavor, and you fry them in ...
When You Can't Go Organic
on Wednesday, September 3, 2014
Stick with the "Clean 15"
An apple a day keeps the doctor away unless it is covered with neurotoxic chemicals and endocrine disruptors. This is why conventional apples have made their way to number one on the Enviromental Working Group's (EWG) ...
"Knish": Laura Silver Goes In Search of the Jewish Soul Food
on Monday, August 11, 2014
Every culture has its take on stuffed dough. Where would Argentines be without empanadas or the Danes without the Danish? For nearly a century, Brooklyn Jewish life was sustained by the knish, though the emigré pastry began sagging under its ...
Kochi Cuisine: Chef Julie Sahni Shares "A Taste of Jewish India"
on Monday, May 12, 2014
If you attended JCC/UJA Greenwich's March 6 gala honoring Ellen Davis, you heard about the "old Jews" of Greenwich. The Jews of India go back considerably farther: some say to the 6th century BC, with a second wave in 70 AD, following the ...
